Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 352753
Title The effect of modified atmosphere packaging with carbon monoxide on the storage quality of master-packaged fresh pork
Author(s) Wilkinson, B.H.P.; Janz, J.A.M.; Morel, P.C.H.; Purchas, R.W.; Hendriks, W.H.
Source Meat Science 73 (2006)4. - ISSN 0309-1740 - p. 605 - 610.
DOI https://doi.org/10.1016/j.meatsci.2006.03.001
Department(s) Animal Nutrition
WIAS
Publication type Refereed Article in a scientific journal
Publication year 2006
Keyword(s) shelf-life - low o-2 - beef - meat - color - dioxide - steaks - flavor - co
Abstract Modified atmosphere packaging with carbon dioxide is effective for prolonging shelf-life of fresh meat. Addition of carbon monoxide to the system provides the advantage of enhancing meat colour. The study objective was to determine the effect of CO2-MAP + 0.4% CO, vs. 100% CO2-MAP, on the bacteriology and colour of retail-ready fresh pork stored for 8 weeks in a master-package system. Total plate counts were not affected and listeria was present on meat from both treatments. Colour was enhanced with the inclusion of CO, while no effect on lipid oxidation was observed. Use of CO in MAP provides sufficient storage life and product colour quality to permit shipment of fresh pork to distant markets. However, given the stable fresh colour of CO-treated meat and the lack of inhibition of pathogen growth by CO, there is concern that CO-MAP under certain conditions may pose a food safety risk
Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.